Apricot Almond Thumbprint Cookies are the perfect blend of buttery cookie, nutty almond flavor, and sweet-tangy apricot jam. Whether you’re baking for the holidays, a casual gathering, or just a midweek treat, these cookies bring a rustic charm and irresistible taste to your table. With their signature “thumbprint” filled with glossy apricot jam, these cookies are as beautiful as they are delicious.

This guide will walk you through every step of making Apricot Almond Thumbprint Cookies, from ingredients to tips, variations, and serving suggestions.

Ingredients

Cookie Base:

2 cups all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp ground cloves (optional)
0.5 cup unsalted butter, softened
0.75 cup packed brown sugar
1 large egg
1 tsp vanilla extract
0.75 cup apple cider (or milk for a subtle flavor difference)

Filling:

0.5 cup unsalted butter, softened
1.5 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp cream or milk
0.5 cup apricot jam (for the thumbprints)

Topping & Garnish (Optional):

Sliced or chopped almonds
Powdered sugar for dusting

Instructions

Preheat Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Prepare Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream softened butter and brown sugar until light and fluffy.
Add Egg and Vanilla
Beat in the egg and vanilla extract until fully incorporated.
Combine with Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with apple cider, until a soft, cohesive dough forms.
Shape the Cookies
Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets about 2 inches apart. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
Bake
Bake in the preheated oven for 12–15 minutes, or until the cookies are lightly golden around the edges. Let them cool completely on wire racks.
Prepare the Filling
In a medium bowl, beat the softened butter with powdered sugar and vanilla extract until smooth. Add cream gradually to reach a creamy, spreadable consistency.
Fill the Cookies
Spoon apricot jam into each thumbprint. Optionally, pipe a bit of buttercream over or around the jam for extra sweetness. Sprinkle sliced almonds around the edges for a nutty crunch.
Serve or Store
Enjoy immediately, or store in an airtight container for up to a week. These cookies also freeze well for longer storage.

Tips for Perfect Thumbprint Cookies

Chill the Dough: If the dough is too soft, refrigerate for 20–30 minutes before shaping to prevent spreading.
Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother batter and better mixing.
Jam Consistency: Slightly thick jams work best; thin jams may spread too much during baking.
Prevent Cracks: Lightly roll cookie dough balls between your palms to smooth any cracks before pressing the thumbprint.

Variations

Nut Variations: Swap almonds for pecans, walnuts, or pistachios for a different flavor profile.
Fruit Fillings: Substitute apricot jam with raspberry, strawberry, or fig preserves.
Chocolate Twist: Drizzle melted chocolate over cooled cookies for a decadent touch.
Spiced Twist: Add a pinch of cardamom or ginger to the cookie dough for aromatic warmth.

Serving Suggestions

Perfect with a cup of tea, coffee, or hot cocoa.
Serve on festive platters during holidays, family gatherings, or cookie swaps.
Pair with a glass of milk for a simple and classic treat.

Fun Facts & Cultural Context

Thumbprint cookies originated in Europe, especially in Scandinavian countries, where they are known as “Hallongrotta” or “raspberry caves.” Traditionally filled with jam, they became popular worldwide for their charming appearance and delightful flavor. Using almonds adds a buttery, nutty richness, complementing the fruity apricot filling beautifully.

Why This Recipe Works

Balanced sweetness: brown sugar and powdered sugar complement the tart apricot filling.
Perfect texture: soft center, lightly crisp edges.
Easy to make: simple ingredients, beginner-friendly techniques.

Storage & Make-Ahead Tips

Store in an airtight container at room temperature for up to a week.
Freeze baked cookies for up to 3 months; thaw before serving.
Fill with jam just before serving if making in advance to prevent sogginess.